A simple dal we make weekly, served with chapati and alongside a cabbage or okra palya. A recipe my daughter requested that I write-up so that she can refer to when she moves out later this year. It is also one of her favourite meal combinations. We are in the process of learning how to make 6 easy meals which she can prepare herself. This dal is one of them.
If the thought of making chapati sounds a bit overwhelming – it can be served with a bowl of rice and a crispy salad. When drizzled with ghee it becomes a deeply soothing, warming, nourishing meal.
The tomatoes can be replaced with any vegetable of choice, I like the process of stewing them in a voggarane pan before adding in the dal, this way they slightly caramelise, deepening the flavour with the spices.
~ Evening forage at the end of the day in a blanket of mist. Silent.
one-pot dal
Preparation – 30 mins
Serves 3 – 4
Inspired by Tara O’brady – Everyday Yellow Dal.
In Ayurveda, it is important to understand the different types of dal/legumes used and their energetic qualities. The most favourable and used most often – whole moong (mung beans); when husked and split becomes split moong. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions. All other dals are recommended to use in moderation and in small quantities.
ingredients
1 cup/200g yellow split moong dal
3 cups/750ml water
voggarane
2 Tbsp ghee
½ tsp black mustard seeds
1½ heaped tsp cumin seeds
1 dried chilli – torn in half
⅛ tsp asafoetida powder
12 fresh curry leaves
⅛ heaped tsp turmeric powder
1 heaped tsp finely chopped ginger
2 medium tomato, chopped into small pieces
1 tsp fine rock salt
a small handful coriander leaves
juice from half a lemon
to serve
preparation
1. In a bowl, wash the dal until the water runs clear, drain and refill with 3 cups water – set aside.
2. Finely chop the tomatoes and measure out the spices for the voggarane – set aside.
prepare the voggarane
3. In a medium saucepan over medium heat, add the ghee and mustard seeds; when the seeds turn grey and pop, turn down the heat, add cumin seeds, chilli and asafoetida – fry for a few seconds, then add curry leaves and turmeric powder, swishing the pan around for the spices to fry evenly.
4. Add the tomato and ginger, cover and cook for 5 minutes, stirring occasionally – fry until the tomato starts to break up.
5. Pour in the bowl of dal and water, bring to a rapid simmer, then simmer until the dal is soft and broken down – 20 minutes. Add more water if the dal becomes too dry.
6. Add salt, jaggery, lemon juice and garnish with fresh coriander.
Serve with chapati, a cabbage or okra palya.
Goodness shared by Stacey
